Irish Cream Panna Cotta

Prepare the chocolate layer first. In a saucepan, heat Heavy Cream (120 mL) over medium heat until it begins to simmer. Remove from heat and add the Dark Chocolate (1/4 cup). Stir until the chocolate is completely melted and smooth.

Carefully pour the melted chocolate into the bottom of 4 ramekins or serving glasses. Let it cool and firm up in the refrigerator for about 30 minutes.

Sprinkle the Gelatin Powder (2 tsp) over cold Water (2 Tbsp) in a small bowl. Let it sit for 5 minutes to bloom.

In a saucepan, combine Heavy Cream (300 mL), Milk (120 mL), and Granulated Sugar (4 Tbsp). Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is just about to simmer (don’t boil). Remove from heat.

Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Add the Bailey's® Irish Cream (80 mL) and Vanilla Extract (1 tsp), stirring until well combined.

Pour a layer of the melted chocolate into the bottom of each ramekin or serving glass. Let it cool slightly before carefully pouring the Irish cream panna cotta mixture over the set chocolate layer.

Divide the panna cotta evenly among 4 ramekins. Let them cool to room temperature.

Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or until set.

Once the panna cotta has set, make the top chocolate layer by heating another Heavy Cream (120 mL) in a saucepan until it begins to simmer. Remove from heat and add the Dark Chocolate (1/4 cup). Stir until melted and smooth. Carefully pour the chocolate over the set panna cotta layer, covering the top of each ramekin. Let it cool slightly, then refrigerate for another 30 minutes to firm up.

If using ramekins, loosen the edges with a knife and invert onto plates to unmold. Garnish with Whipped Cream (to taste), Chocolate Shavings (1 1/3 Tbsp) and Hazelnuts (2 tsp).